It’s time to share your frugal and nourishing tips and recipes! Where do you shop for quality food at a lower price? What recipe saves a penny? How do you balance a budget with nourishing food? Share here.
If you would like to participate please take note of the following guidelines.
1)Link to this post in your blog post
2)Using the Mr. Linky, link back to your specific post, not just your blog.
Example of Format
Your Name: Kimi @ The Nourishing Gourmet (6 Tips for Eating Frugally)
Your URL: https://www.thenourishinggourmet.com/6tips
3) Keep the ingredients nourishing and frugal!
Powered by… Mister Linky’s Magical Widgets.
The following two tabs change content below.
I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!
Latest posts by KimiHarris (see all)
- 2 Ingredient Peppermint Bark - December 21, 2022
- Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
- Creamy Curry Red Lentil Soup - December 8, 2021
This week I’m sharing a super frugal recipe that’s tasty and nutritious – and just .33 a serving for a main course dish!!
The taco recipe I’m sharing has rice and vegetables in it, so you can stretch the ground meat. Plus it’s tasty!
My woes described: moldy wheat berries and finicky sourdough. Help if you can!
Potato pancakes are the ultimate pennywise dish…… Thanks for the carnival!
The recipe I’m sharing is wonderfully light and yummy – and super fast! It can be made entirely from leftover noodles and random fridge veggies. I’ve never priced it out exactly because even the dressing is made from pantry staples.
Try the rice crust. Now, that I have made it, I can think of several possibilities to diversify the dish.
Thanks for hosting this.
Today I have a guest post instead of a recipe. Jim does a great job of explaining what’s wrong with Monsanto and what they’re doing to our food supply.
http://momsforsafefood.org/Blog/Entries/2010/5/3_Entry_1.html
Hi,
I’ve got a recipe for butternut squash pancakes & muffins- using pumpkin recipes & substituting squash.
Here’s a recipe for spicy balls w/ salad
http://aheavenlyperspective.blogspot.com/2010/05/spicy-balls-w-salad.html
Elote Particular, my variation of Mexico’s popular street food elote (roasted corn on the cob) uses freshly-ground chili powder, pastured butter, lime, sea salt and homemade crema Mexicana with toasted cumin and cilantro..
Looks great guys! I have a Whole Wheat and Honey Cornbread recipe to share!
I shared my method of making sprouted grain flour. I’m new to the blogging world so this is my first time sharing !
I also like to call my tutorial How to Make Vegetable Broth – Compost Soup, because all I do is use up veggie scraps I’ve discarded and keep in the fridge. Come see and if you would like to link up a vegetarian recipe that would be great too!
I am sharing a delightful gluten free pumpkin coconut banana bread/muffin recipe that my mother and I made about 2 weeks ago. It was delicious!
If you make it, leave a comment on my blog and let me know what you think. I will have to try a recipe or 2 that some of you have submitted thus far!